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Export 17 ingredients for grocery delivery
Step 1
Using a sharp knife, remove the rind from the pork and discard. Cut pork into 3cm pieces, then into large chunks.
Step 2
Heat oil in a saucepan over medium heat. Add the garlic and ginger, and cook for 1 minute or until fragrant, then add the pork and cook for 2-3 minutes.
Step 3
Add the maple sauce, soy sauce, fish sauce, cinnamon, star anise, 1½ cups (375ml) water. Bring to a simmer. Use a large slotted spoon to skim off any impurities that rise to the surface.
Step 4
Reduce the heat to low and simmer, uncovered, for 1 hour 30 minutes or until the pork is tender and the sauce is thick and glossy.
Step 5
Meanwhile, for the pickle, combine baby cucumber, spring onion, chilli, vinegar, sugar and salt in a bowl. Set aside.
Step 6
Remove pork belly mixture from the heat.
Step 7
Drain the pickle and combine with the coriander and Thai basil.
Step 8
Divide rice and pork belly among bowls and top with some of the sticky sauce. Top with pickled salad.
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